Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of apples
- a pint of water
- quarter golden pippins
- 20 two hundred
- three lemons into the syrup
Directions
Pare, core and quarter Golden Pippins; stew until soft and beat smooth. Make syrup by boiling a pound and a half of sugar
20 Two Hundred and Nine Ways of Preparing the Apple.
and a pint of water for every two pounds of apples. Put the apple pulp and the juice of three lemons into the syrup and boil gently until stiff enough to drop heavily from the spoon. Pour into a wet mould and when cold turn onto a serving dish. Stick blanched almonds into the jelly and surround with whipped cream.